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Don’t know about you, but the cooler weather makes us want to indulge in comfort foods. Around here, we find it a fun challenge to take a closer look at comfort favorites and see if we can make some simple changes to improve the nutrition without compromising on flavor. We know you are doing the same thing because one reader, James, sent in a great idea for a rice pudding update-he suggested making this classic, homey dessert with brown rice, non-dairy milk and dried fruits. What a perfect example of how easy it is to update a recipe with a simple swap of a whole grain for a non-whole grain.
We took James’ suggestions and created this delightful Baked Brown Rice Pudding.
Here are the changes from the standard version of rice pudding:
- We used whole grain brown rice instead of white rice. You can cook your own (leftover plain brown rice is perfect) or use the super-convenient frozen, already cooked brown rice. Brown rice boosts dietary fiber, manganese, magnesium and selenium. Find out more about the benefits of eating whole grains and get ideas on incorporating them into your diet.
- We used organic light coconut milk instead of dairy milk for creaminess and a subtle sweetness. Light coconut milk has about 71% less fat and 67% fewer calories than regular coconut milk.
- Dried cherries, dried apricots and raisins add great texture and a perfect amount of sweetness. They also contribute some vitamin A, potassium and fiber.
- ” Almonds contribute toasty flavor along with fiber and a boost of important nutrients like calcium, magnesium, potassium, heart-healthy monounsaturated fat and vitamin E. Did you know almonds contain more calcium than other nuts? A great choice!
What efforts are you making to add some healthy angles to holiday recipes? We want to hear all about them!
Did you miss the recipe link above? Here is the full recipe for our Baked Brown Rice Pudding. Got a recipe that needs a natural makeover? Post it in the comments section below! If we select your recipe and publish the improved version on our website, we’ll send you a $25 Whole Foods Market gift card.
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I am definitely adding this to my recipe box!
December 8th, 2009 at 9:57 am
i’m making sweet and salty spiced nuts with egg whites to stick on the flavoring instead of sugar (karo syrup!) or fats (oil or butter) used in other recipes. http://incrediblecrunchyflavor.wordpress.com/2009/10/29/spiced-nuts/
December 8th, 2009 at 1:33 pm
I love this! It makes a great winter dish/ and or desert. Whenever I take it to potlucks it is gone!
Pineapple-Coconut Risotto
2-3 Tbsp Canola Oil
Sugar to taste
1 Cinnamon Stick
1/4 tsp Anise
1/2 tsp grated Ginger
1 can pineapple/ or half fresh pineapple
1 L pineapple juice
1 Can coconut milk
2 Cups Arborio Rice
1-2 cups water
Heat pineapple juice in separate pan. Heat canola oil and saute rice with cinnamon stick, anise and ginger for a few minutes. Add coconut milk and continue to cook/stir. Add 1 cup pineapple juice and continue to stir/cook. Continue to add juice and stir until rice is cooked. May need 1-2 cups of water to finish rice off. Trick is stir the entire time- about 30min. Add sugar to taste- if you like it really sweet you might need 1/3 cup or so, sometimes I don’t add any sugar. I have not tried to make this with brown rice but it would probably still be good- just not as creamy.
December 8th, 2009 at 2:05 pm
We usually make Hallacas (http://en.wikipedia.org/wiki/Hallaca) for Christmas … they are kind of like a tamale except they are made with Arena Pan, filled with a meat mixture and then wrapped in banana leaves instead of corn leaves. Traditional Hallacas use lard, oil and a lot of ingredients that aren’t figure friendly. In addition, we are vegetarian so … the meat (usually beef and pork) doesn’t work for us.
Would you have a lighter, vegan makeover for this traditional holiday food?
Thanks!
December 11th, 2009 at 2:59 pm
Make it natural GLUTEN FREE CREAM PUFFS
recipe:
1 cup brown rice flour
1/2 stick butter
1 cup water
1/4 cup sugar
4 eggs
Cream filling
Heat oven to 350 degrees
Boil water with butter,and sugar.
remove from heat, add flour and stir until flour does not stick to the pot.
Beat the dough with a hand mixer, add eggs one at atime,
Spoon the dough (size of a lemon)onto a greased cookie sheet, one inch apart.
Bake until golden brown (15 to 20 minutes)
Remove the puffs from cookie shet, cool 5 minutes,
Slice Open the puffs and fill with whipped cream.
January 7th, 2010 at 11:37 am
I make a similar rice pudding with black rice, dates or figs, and coconut milk. It’s a beautiful magenta-purple colour and has a lovely floral aroma… in addition to having a great nutty-sweet taste.
January 25th, 2010 at 1:33 pm